flank steak salad

Categories: Salads and Dressings, Posted by Sandy Bergsten


One flank steak

1/2 cup Italian dressing

3 Tbsp soy sauce

2 Tbsp honey

2 Tbsp red wine vinegar

½ red onion sliced

1 red pepper, cored and julienned

2 tomatoes cored and cut into wedges (heirloom if available)

4 large handfuls romaine lettuce, washed, spun and torn into bite size pieces

2 Tbsp olive oil

2 Tbsp walnut oil

2 Tbsp balsamic vinegar

2 Tbsp fresh lemon juice

salt and pepper



Combine the dressing, soy sauce, honey and vinegar.

Place the flank steak in a large Ziploc bag. Add the marinade and seal, removing as much air as possible. Marinate in the refrigerator for at least four hours. Turn bag every hour if possible.

Preheat grill to high. Grill the steak for approximately 4 minutes per side until medium rare. Let the steak sit for 10-15 minutes. Slice on the bias. The meat can be covered and refrigerated and then served chilled or at room temperature.

In a large bowl combine the olive oil, walnut oil, balsamic and lemon juice. Whisk until beginning to emulsify. Season with salt and pepper.

Add the red onions, tomatoes, and peppers. Toss. Add the lettuce and toss until combined. Divide among four plates.

Top with slices of flank steak and serve immediately.

Serves 4

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